Ingredients:

  • 3 tbsp extra virgin olive oil
  • 14 oz canned artichoke hearts, drained and patted dry
  • 2 medium leeks, white and light green parts only, sliced into rounds
  • 1 tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 cup uncooked white or tri-color quinoa
  • 2 cups vegetable broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ¼ cup runny tahini
  • 2 tbsp warm water
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 clove garlic, minced

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Pat the artichoke hearts completely dry with a paper towel to ensure crispiness.
  3. Toss the artichokes and sliced leeks on a large rimmed baking sheet with 3 tbsp olive oil, dried oregano, salt, and pepper, spreading them in a single layer.
  4. Roast for 20-25 minutes, flipping the artichokes halfway through, until leeks are golden and artichokes are mahogany-colored.
  5. While vegetables roast, rinse the quinoa and simmer it in vegetable broth in a medium saucepan for 15 minutes until fluffy.
  6. Stir fresh lemon juice and lemon zest into the cooked quinoa.
  7. In a small whisk or jar, combine tahini, warm water, maple syrup, lemon juice, and minced garlic; whisk until smooth.
  8. Scoop lemon quinoa into bowls, top with roasted artichokes and leeks, and drizzle with the tahini sauce.